Is there anything more tempting than freshly baked pie? This big boy strawberry pie is sure to satisfy any sweet tooth. The recipe is simple to follow, and the end result is delicious. So get your aprons on and let’s get baking!
There’s nothing quite like a homemade strawberry pie. And this big boy strawberry pie recipe is sure to please! It’s got a delicious crust, and the strawberries are cooked to perfection.
Every time I make this pie, it brings back memories of spending time in my grandmother’s kitchen. Her laughter rang in my ears as we cooked together. I hope that one day my children will be able to experience that same joy while cooking with me.
When it comes to pies, there’s nothing quite like a big, hearty slice of strawberry pie. This recipe is perfect for any mom looking to bake up a delicious dessert that her kids will love. With a crumbly pastry crust and sweet and juicy strawberries, this pie is sure to be a hit at your next family gathering. So get in the kitchen and start baking!
Pie Crust ingredients
1 cup all-purpose flour
4 ounces butter at room temperature
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Strawberry pie filling ingredients
1 cup water
3/4 cup granulated sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon red food coloring
1 quart strawberries rinsed, stemmed, and dried
1 pint whipped cream for garnish
How To Make Big Boy’s Fresh Strawberry Pie:
Pie Crust Instructions
Preheat the oven to 350 degrees F. Make the crust by combining the flour, butter, powdered sugar, and vanilla. Mix well and press into the bottom and up the sides of a 9-inch pie pan. Prick all over.
Bake for about 10 to 15 minutes, until lightly browned. Remove from the oven and let cool completely.
Strawberry Pie Filling Instructions
While the crust is baking, mix the water, granulated sugar, salt, cornstarch, and food coloring in a small saucepan. Cook over medium heat, stirring constantly, for about 5 minutes, until thickened. Set aside to cool.
When the crust is cool, pile the berries in the crust and pour the thickened glaze over the top. Refrigerate until the glaze is set. Serve with a dollop of whipped cream or whipped dessert topping.